Tagliatelle with Pancetta and Capers

Ingredients

• 500 g Tagliatelle
• Salad
• 100 g pancetta
• 2 cloves garlic
• 2 tbsp capers
• 2 tbsp olive oil
• 0.5 untreated lemon (juice and zest)
• pepper (ground)
• 1 sprig oregano

Instructions

1. 1.

   Cook the tagliatelle in salted water al dente. Dice the pancetta. Peel the garlic and slice it thinly. Slice half of the capers.

2. 2.

   Brown the pancetta and garlic in hot oil for about 2 minutes until golden brown. Add the capers, lemon juice and zest, a splash of pasta cooking water, and the drained noodles. Season with salt and pepper, then stir in the torn oregano leaves. Plate and serve.